Cheesecake. It's been the one dessert that's so decadent that I seek it wherever I go. Around my house, cheesecake is the birthday cake of champions. Even in its natural state, it's worth the carbohydrates, but sometimes it's worth the effort to bring it into your lifestyle, just because you love it that much.

Hence the Ultimate Cheesecake. My favorite cheesecake in the entire world, this recipe is the process of two years of blood, sweat, flops, flop sweat and tears. Salty salty tears.

You might likely say, "But. But. But. Sugar alcohols? In thy cheesecake?" To which I answer, Absostinkinlutely! followed by I wouldn't use something I hadn't tried out extensively on my own and wasn't 100% comfortable with.

Erythritol and Xylitol have proven themselves to not only not cause stomach discomfort, cravings and other problems, they've behaved in a way which the stevia didn't, tasting much better than the sucralose and flavored syrups ever could. The two products can be found in numerous gums and organic food items, and as the world's greatest skeptic, it's worth putting aside concerns and going for it.

That said, this is it. It's the cheesecake of my dreams, hopes and desires, and at only 3.5 effective net carbohydrates, it's worth spending the carbs on.

The nut crust is remarkable. You might ask why three kinds of nuts? I wanted a nut crust that had the same kind of flavor base and an acceptable texture to graham crackers. The macadamias lend a fatty, earthy flavor; the almonds add the oomph, and the cashews add the sweet.

This recipe is not Atkins induction friendly due to the nut crust and the amount of sour cream. This recipe is gluten free.

Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix flour, butter and erythritol. Press in bottom of a 9” springform pan. Place in fridge.

Making the Filling:
Heat oven to 325 degrees Fahrenheit.

In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. Add ThickenThin until just combined (10-30 seconds). On low, add eggs, one at a time, until just blended. Finally, add sour cream, lemon juice and vanilla and beat just until blended (10-30 seconds).

Pour into crust. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.

Hi Cleochatra....... this recipe sounds great and I just wrote it down to try.... I have all of the ingredients... but I have a question.... in the text you talked about the crust.... and said the almonds add the ommph but in the ingredient list there are no almonds listed just pecans.... which do I use in the crust... almonds or the pecans ?

Thank you very much! and Thank you for all your hard work and generosity!

If I weren't going out of town this weekend (staying in a hotel) I'd be soooo making these!!

Thank you Cleo!!

__________________

Blessed are they that can laugh at themselves, for they shall never cease to be amused.

"Life is short, break the rules, forgive sooner, love with true love, laugh without control and always keep smiling.
Maybe life is not the party that we were expecting, but in the meantime, we're here and we can still dance....."

I am definitely going to take the next few days and convert the recipes for splenda and (G-d willing) stevia.

The sugar alcohols I've employed are the only two which have caused me NO problems whatsoever (I'm super sensitive to sugar alcohols). Xylitol and Erythritol have been the gold standard for low carb baking because of their amazing qualities (save for the fact they'll kill your dog if your dog eats them).

That said, I totally understand the squeamishness.

If it makes any difference, I've eaten nothing but cheesecake this week and I've lost weight--and not due to tummy issues! I've felt great, with no cravings, and my family loves these recipes, or they would be back at the drawing board.

Myu daughter this morning ate a slice of the no-bake and said, "Mmm! This tastes like pudding!" To me, that's a major thumbs up! (Of course, I think it tastes like cheesecake...)

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.